Mary Berrys Plum And Marzipan Tarte Tatin Recipes

PLUM AND MARZIPAN TARTE TATIN

Steps:

• Preheat the oven to 220C/425F/Gas 7 (200C fan).
• Sprinkle the sugar over the base of the cake tin in an even layer.
• Arrange the plums on top of the sugar, cut-side down.
• Roll out the marzipan thinly to a round slightly smaller than the tin and place on top of the plums.
• Roll out the pastry just a little bit bigger so that it is the width of the cake tin. Cut around the tin to make a circle, lay the pastry over the plums and tuck the edges of the pastry down around the fruit. Make a small cross in the top of the pastry to let the steam out.
• Bake for 25-30 minutes, or until the pastry is crisp and golden-brown and the plums are tender.
• Loosen the edges of the tart, then turn out onto a plate and serve with ice cream, cream or crème fraîche.

PLUM AND MARZIPAN TARTE TATIN

Steps:

• 1. You will need a 23cm (9in) round, fixed-base cake tin, at least 5cm (2in) deep. Preheat the oven to 220°C/200°C fan/Gas 7. 2. Sprinkle the sugar over the base of the tin in an even layer. Arrange the plums on top of the sugar, cut-side down. 3. Roll out the marzipan to a round slightly smaller than the tin and place on top of the plums. 4. Roll out the pastry just a little bit bigger so that it is the width of the cake tin. Place the cake tin on top of the pastry. Using the tin as a guide, cut around the tin to make a circle, then lay the pastry over the plums and tuck the edges of the pastry down around the fruit. Make a small cross in the top of the pastry to let the steam escape during baking. 5. Bake for 25-30 minutes until the pastry is crisp and golden and the plums are tender. Loosen the edges of the tarte then turn out on to a plate and serve Mary's Wise Words - If you have small plums, you might need to use a few more to cover the tarte. If your plums are very ripe you will get lots more juice, so tip the juices into a pan and boil rapidly, before pouring over the turned out tarte. Don't be tempted to use a loose-bottomed cake tin or a springform tin or you will lose all the juices. It is a good idea to bake the tarte on a baking tray in case the juices bubble over the top of the tin.

MARY BERRY'S PLUM AND MARZIPAN TARTE TATIN RECIPE

Steps:

• You will need a 23cm round, fixed-base cake tin, at least 5cm deep. Don't be tempted to use a loose-bottomed cake tin or a springform tin or you will lose all the juices. It is a good idea to bake the tarte on a baking tray in case the juices bubble over the top of the tin. Preheat the oven to 220°C/200°C fan/Gas 7.
• Sprinkle the sugar over the base of the tin in an even layer. Arrange the plums on top of the sugar, cut-side down.
• Roll out the marzipan to a round slightly smaller than the tin and place on top of the plums.
• Roll out the pastry just a little bit bigger so that it is the width of the cake tin. Place the cake tin on top of the pastry. Using the tin as a guide, cut around the tin to make a circle, then lay the pastry over the plums and tuck the edges of the pastry down around the fruit. Make a small cross in the top of the pastry to let the steam escape during baking.
• Bake for 25-30 minutes until the pastry is crisp and golden and the plums are tender. Loosen the edges of the tarte then turn out on to a plate and serve.

PLUM & MARZIPAN TART TATIN

Steps:

• Preheat the oven to 200C/gas 6/fan 180C. Melt the butter in a 28cm tart tatin tin over a medium heat on the hob. Tip in the sugar and 1 tbsp water and cook for a few minutes, stirring all the time until lightly browned. If it looks slightly crumbly at this stage don't be put off, it will right itself in the oven. Remove from the heat and put in the plums, cut side up.
• Chop the marzipan into as many chunks as there are plum halves and put a chunk of marzipan in the hole in each plum left by the stone. Sprinkle a small pile of ground almonds over each plum half.
• Roll out the pastry and trim to 3cm larger than the tin all round. Lift the pastry on to the tin and tuck it down between the plums and the inside of the tin. (You can chill the tart ready for baking for up to 24 hours.) Bake for 30-35 minutes, until the pastry is risen, crisp and golden. Cool for 10 minutes in the tin, then place a large flat plate with a rim over the tin. Holding it over the sink in case of drips, carefully invert the tart on to the plate. Some juice from the plums is likely to escape, which is why you need a rim on the plate, but it's delicious, especially when mingled with pouring cream.